The steak option at our wedding reception came with a big hunk of herby compound butter on it, and this kind of rocked my world.
Steak? With flavorful butter melting all over it? Could this be too much of a good thing???
It wasn’t. A big slab of perfectly grilled steak is a food that’s hard to improve, but herbed butter is up for the job!
Here, we’re using our herb garden‘s bounty and making our own herb butter.
This is a food that I find inexplicably satisfying to make. You load softened butter with herbs and garlic and lemon, whip it up, shape it into a log, and chill.
Whenever your steak is ready, just slice the butter into pads and pop on top. It will melt all over your steak and be so creamy and herby and NOT TO OVERHYPE THIS but it might change your steak game forever.
This butter is good on anything else you might be eating, too! Bread, potatoes, grilled veggies, etc. My toddler had strong feelings about me not letting him pop a whole pad in his mouth, and I honestly can’t say that I blame him.
I think the steak here is best seasoned with just salt and pepper. The butter adds so much flavor that you don’t want anything competing with it!
Herbed Steak Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme or rosemary
- 1 tablespoon thinly sliced green onion
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Mash together all ingredients in a small bowl. Spoon onto a piece of plastic wrap, roll into a log, and wrap tightly. Chill until hardened – at least 30 minutes.Unwrap and slice into 1/2-inch rounds.
Adapted from NYT Cooking.